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Rapid changes in consumer preferences for high‐quality animal‐based protein have driven the poultry industry to identify non‐invasive, in‐line processing technologies for rapid detection of muscle meat quality defects. At production plants, technologies like radio‐frequency waves (RF waves) can identify and separate myopathy‐conditioned meat, reducing misclassification errors due to human fatigue and inexperience. Previous studies have shown that advanced diagnostic tools combined with complex data analytics, such as support vector machines (SVMs) and backpropagation neural networks (BPNNs), can classify chicken breast myopathies post‐deboning. This study demonstrates RF wave use for myopathy detection at four processing stages. Using 107 (48‐day old) broilers, RF wave data in amplitude and phase were collected from live birds, pre‐chilled without giblets (WOGs), post‐chilled WOGs, and freshly deboned fillets (3–3.5 h post‐slaughter) and examined by hand‐palpation for woody breast categories (1—normal; 2—moderate; 3—severe). Data preprocessing involved false discovery rate and predictor analysis to identify specific signature frequencies and develop classification models using supervised machine learning (ML) algorithms. Variable clustering analysis identified seven to eight different frequencies at various processing stages. Preprocessed data with identified signature frequencies were used to develop classification models using BPNN and SVM. BPNN demonstrated superior classification accuracy compared to SVM, with accuracy ranges from 90.0% to 96.1% for live birds, 78.9% to 97.1% for pre‐chilled WOGs, 82.1% to 95.9% for post‐chilled WOGs, and 94.2% to 98.2% for deboned fillets. Integrating specific RF range devices or sensors with supervised ML algorithms like SVM and BPNN in poultry processing can effectively detect muscle myopathies at different processing steps during in‐line processing. [ABSTRACT FROM AUTHOR]

Cultural competence and cultural humility dominate discourses on practice across difference within social work and other helping professions. Despite their prominence, they remain contested constructs, thoroughly critiqued within the literature, and fall short in providing guidelines for intersectional practice across myriad differences. This article analyzes challenges inherent in approaches to preparing social work students for practice across difference in diverse settings and introduces a methodology for teaching difference practice grounded in applied social science paradigms: Traditional/Rational, Interpretive/Experiential, and Critical/Radical. Rooted in analysis of deeply embedded assumptions relative to history, values, reality, and knowledge development, it serves as a clarifying tool for learning, selecting, and developing practice approaches based on context.

Summary: In response to historic and ongoing devaluation of certain people, and concurrently, the places they live, many communities are grappling with how to respond to place-based harms. This has produced a wide range of responses, such as calls for "Land Back," reparations programs, arts-based neighborhood regeneration, and local history initiatives. This paper explores the potential roles community practitioners can play in these contested places. Drawing on a review of the literature, this paper offers an emerging typology for responding to place-based harms. Findings: The proposed typology includes six place-based approaches: Reparation, Remembrance, Regeneration, Resistance, Harm-Reduction, and Repatriation/Rematriation. The authors distinguish each approach by its target and temporal focus, common strategies, primary change agents, and vulnerabilities. While drawing on transdisciplinary scholarship, authors also describe social work's engagement with each approach. Applications: This emerging typology may assist social work practitioners, scholars, and students as they study and employ strategies for intervening in contested spaces. It also suggests areas for future research in conjunction with responses to place-based harms. [ABSTRACT FROM AUTHOR]

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation. [ABSTRACT FROM AUTHOR]

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner–Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage. [ABSTRACT FROM AUTHOR]

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = −0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [−50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research. [ABSTRACT FROM AUTHOR]

In an effort to address social determinants of health and to reduce barriers to care, there have been increased attempts to understand and mitigate public health concerns in ethnic minority communities. As knowledge increases regarding the impact of health disparities on ethnic minority communities, social workers practice knowledge must expand to include intersectional approaches and methods that are inclusive of mechanisms that address inconsistencies in access to health care. Using the 2018 National Survey on Drug Use and Health (NSDUH), this study examined behavioral health and psychosocial risk factors that African American and Latinx women (n = 7008) experienced and identified how these factors are associated with self-reported overall health. Results indicated that overall health and wellbeing is linked to psychosocial risk factors, such as depression, substance use, and even age for African American and Latinx women. [ABSTRACT FROM AUTHOR]

Notable differences have been observed in how society perceives and understands the agricultural industry. Consumers today are concerned with how their food is raised and produced, and drastic changes in how information is gathered regarding those subjects have occurred due to the rapid development of digital media. As a result, the agricultural industry has fallen behind in ensuring accurate information is shared about the daily work done to feed the world. A form of digital media that has infiltrated the daily lives of society is social media (SM). This study sought to evaluate the impact established agricultural social media influencers (SMIs) on Instagram can have on changing participants' perceived knowledge regarding several agricultural topics. Participants were recruited through the platform Prolific and were asked to complete an anonymous Qualtrics survey. Survey questions were asked before and after participants were shown example images of agricultural SMIs. Data collected were analyzed utilizing IBM SPSS (Version 28) to compare pre-image and post-image results to determine the contents' impact on participants' perceived knowledge of subjects relating to agriculture. Results indicated significant differences between the pre-image and post-image perceived knowledge results and between different forms of reported engagement willingness. [ABSTRACT FROM AUTHOR]

Since 2020, the steady rise of overdose and substance use related deaths has created an ongoing need for a greater addiction workforce. Responding to this need, Human Service education programs are strongly encouraged to prepare competent professionals to work in recovery-oriented treatment settings. Research supports experiential learning to foster clinical competency, however its application toward SAMSHA transdisciplinary foundations in human service education is limited or unknown. The authors present an exploration of the use of experiential learning as a teaching tool to foster student competency toward the SAMSHA core transdisciplinary foundations of application to practice and professional readiness. [ABSTRACT FROM AUTHOR]